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One-Bowl Ultra Moist Banana Oatmeal Muffins for Easy Meal Prep

Three golden brown banana oatmeal muffins stacked, featuring a sparkling sugar crust topping.
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Follow this simple, one-bowl recipe to create ultra moist banana oatmeal muffins. These are perfect for a quick, healthy breakfast or grab-and-go snacks, using ripe bananas for natural sweetness.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups rolled oats (old-fashioned or quick oats)
  • 3 very ripe large bananas, mashed
  • 1/2 cup packed light brown sugar
  • 1/4 cup melted unsalted butter or coconut oil
  • 2 large eggs, lightly beaten
  • 1/4 cup plain Greek yogurt or milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (optional: chocolate chips, chopped walnuts, or raisins)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and rolled oats.
  3. In a separate medium bowl, mash the ripe bananas thoroughly. Stir in the brown sugar, melted butter (or oil), eggs, Greek yogurt (or milk), and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Fold in any optional mix-ins like chocolate chips or nuts, if using.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in these healthy breakfast muffins.
  • These banana oatmeal muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.
  • For a crunchier top, sprinkle a little extra raw sugar or oats over the batter before baking.

Nutrition

Find it online: https://hearthbite.com/banana-oatmeal-muffins-easy-moist-recipe/